Parmesan Garlic Bacon Lasagna (Printable Recipe)
Layers of beef, bacon, ranch-Parmesan sauce, and cheese deliver rich, comforting flavor in every bite.
# Ingredients You'll Need:
→ Pasta
01 -
12 dried lasagna noodles, cooked until just under al dente
→ Meat Filling
02 -
450 grams ground beef
03 -
3 cloves garlic, minced
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Sauces & Condiments
06 -
475 millilitres marinara sauce
07 -
120 millilitres ranch dressing
→ Cheese & Dairy
08 -
50 grams grated Parmesan cheese
09 -
200 grams shredded mozzarella cheese
→ Bacon
10 -
6 slices streaky bacon, cooked until crispy and crumbled
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart into small pieces. Once the beef begins to brown, stir in minced garlic and continue to cook until no pink remains and garlic is fragrant, about 8–10 minutes. Drain excess fat, then stir in marinara sauce and simmer for 5 minutes to meld flavors.
02 -
In a medium bowl, combine ranch dressing, grated Parmesan, and crumbled bacon. Mix thoroughly to form a creamy, tangy element.
03 -
Cook lasagna noodles in a large pot of salted, boiling water until just under al dente. Drain and rinse with cool water to halt cooking, then lay flat on a clean towel.
04 -
Preheat oven to 190°C (375°F). In a 33x23 cm (9x13 inch) baking dish, spread a thin layer of beef-marinara mixture to coat the base. Arrange 4 lasagna noodles over the sauce, overlapping as needed.
05 -
Spread half of the remaining beef mixture evenly over the noodles. Dollop half of the bacon ranch mixture on top and gently spread. Sprinkle one third of the mozzarella over the layer.
06 -
Place another 4 noodles as the next layer. Top with the rest of the beef mixture, followed by the remaining bacon ranch mixture and another third of mozzarella. Finish with the final 4 noodles and top with the last third of mozzarella, ensuring even coverage.
07 -
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbling. Internal temperature should reach 74°C (165°F).
08 -
Allow the lasagna to rest for 5–10 minutes out of the oven to allow the layers to set. Slice and serve warm.
# Extra Tips:
01 -
Slightly undercook the lasagna noodles to prevent them from becoming mushy in the oven.
02 -
For perfectly crisp bacon, bake strips on a rack over a lined tray instead of frying.
03 -
Let the lasagna rest after baking for clean slices and defined layers.